Kale and Ricotta Salata Salad

• 1 bunch of Tuscan (lacinato) kale
• 1 big shallot, chopped fine
• The juice of a lemon (preferably Meyer), about 2 two tablespoons
• Salt and pepper
• 1/4 cup of olive oil, or more
• 1 cup ricotta salata, coarsely shredded

1. Trim the leaves of the kale above where the stems become thick.
2. (You're going to eat this raw; steam the stems for another use if you like.)
3. Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
4. Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
5. Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

kale, shallot, lemon, salt, olive oil, ricotta salata

Taken from cooking.nytimes.com/recipes/1015589 (may not work)